Chocolate Cherry Gateau

This calorific masterpiece from Susie is certainly a contender for the sheer amount of cream it is possible to slide between two pieces of cake and still have it standing upright (although it will have to fight with the almost-fudgy chocolate cake of yesteryear for the prize). Whether or not the cake club were still able to stand up after eating a slice is another matter entirely, but has no bearing on our appreciation. Susie’s report follows.

My Mum’s boiled chocolate cake

1 cup water
1.5 cups sugar
125g butter
2 Tbsp cocoa
0.5 tsp carb soda
1.5 cups SR Flour
2 eggs

Place water, sugar, butter and cocoa in saucepan. Stir until butter melts (I brought it to the boil then turned it off). When cold stir in beaten eggs (I used 4 instead of 2 as my chooks only lay very small eggs) and sifted carb soda and SR flour. Turn into a greased pan bake in moderate oven for 45 mins – 1hr.

Cherries in jelly

1 pkt blackberry jelly crystals
1 jar pitted cherries

Make up as per directions on jelly but instead of adding water add the juice from a jar of pitted cherries then add the cherries and let set.

Cut cake in half, fill with whipped cream and cherries in jelly.


100g melted chocolate
20g butter
0.5 cup cream

Melt chocolate and butter and then stir in cream, you can add more cream if you don’t want the icing to set hard on your cake.

Published in: on August 26, 2010 at 04:05  Leave a Comment  

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